Ever wanted something cozy and sweet, but not too complicated? Blueberry Cream Cheese Crumb Cake is perfect for those “I want dessert but don’t want bakery prices” moods. Actually, you’d be amazed how simple it is to get that wow, you made this? reaction from friends. There’s no need for a stand mixer or special gadgets, just classic pantry stuff and a spoon. If you like easy bakes, you might also want to check out this easy cake recipe collection for your future cravings.
Why You’ll Love This Blueberry Cream Cheese Crumb Cake
Here’s the honest truth. I adore desserts that double as breakfast. And this one? It’s the kind you sneak forkfuls of before noon. The crumb topping is crunchy, and the blueberry streaks kind of swirl in the cheese part—messy in a good way.
It’s got that soft, melt-in-your-mouth feel with sharp bursts of berries (fresh or frozen, really doesn’t matter much). So you never get bored of it. One cousin actually said, “This tastes like something at a five-star restaurant, but less fussy.” Maybe he was exaggerating, but I’ll take it.
Not gonna lie, the leftovers (if any survive) are even better chilled. Kind of makes you wish for leftover cake, right? This recipe is simple enough for beginners, and I know a bunch of folks who swore they couldn’t bake before nailing this one. If you love creamy stuff, you’d probably go crazy for it.
I’m not the world’s best baker, but even I can pull off this Blueberry Cream Cheese Crumb Cake! Super easy, not too sweet, and my house smells amazing every time. – Rita L.
Ingredients for This Recipe
A quick run to the store, or even just poking around your pantry, and you’ll nail almost everything here. Seriously, nothing fancy. Main thing? Make sure your cream cheese is soft (leave it out of the fridge while you get other things ready).
The essentials go like this: regular flour, white sugar, a bit of brown sugar for the crumb, baking powder and salt for rise, plus eggs and butter (use real butter, please). You’ll grab a tub of cream cheese—and plain, no weird flavors. For the blueberries, I toss in fresh if it’s summer, but frozen is a real timesaver.
Vanilla gives that warm bakery smell. Lemon zest, too, if you want a brighter taste, but I forget half the time and it’s still great. Don’t overthink the steps. I often ‘eyeball’ the amount of berries, but three-quarters of a cup is standard.
I’ll admit, once I used Greek yogurt instead of some cream cheese, and it was not bad at all. Feeling extra? A spoon of cinnamon in the crumb topping is heavenly (totally optional).
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 2 cups | all-purpose, plain |
| Sugar | 1 cup | white, divided |
| Brown Sugar | 1/3 cup | for crumb topping |
| Butter | 1/2 cup | unsalted, room temp |
| Cream Cheese | 8 oz | plain, soft |
| Eggs | 2 | |
| Baking Powder | 1.5 tsp | |
| Salt | 1/4 tsp | |
| Vanilla | 2 tsp | |
| Blueberries | 3/4 cup | fresh or frozen |
| Lemon Zest | 1 tsp | optional |
How to Make This Recipe
So—messy kitchen warning. I always get flour on the counter no matter how careful I try to be. Start with the oven, 350°F, nothing fancy. Grab a square pan, line it with parchment or oil—the corners are annoying otherwise.
First, the crumb. Honestly, it’s just mixing the flour, brown sugar, and cold butter with your fingers until it’s crumbly like pebbly sand. Next, for the cake batter, cream the butter, sugar, and cream cheese together until it’s fluffy(ish)—no need to go nuts. Add eggs, stir in the rest: flour, baking powder, salt, and vanilla. Fold in those juicy blueberries last (if using frozen, don’t thaw).
Spread the batter, dollop with cream cheese filling (if mixing separately), swirl a bit. Sprinkle crumb topping, really get in those corners! Bake until golden on top. My oven takes about 40-45 minutes, but check with a knife—the center should be just set, not jiggly.
Cool it fully unless you want a hot mess that collapses (learned that the hard way). And if you can wait, a night in the fridge actually makes slicing easier.
Expert Cooking Tips
I’ve made this Blueberry Cream Cheese Crumb Cake so many ways, and honestly… a little imperfection only makes it more lovable.
Don’t overmix. The cake gets tough, and nobody wants “blueberry brick.” Every oven is kinda quirky, so trust your nose—if it smells toasty, start checking early.
Trying to get the crumb topping perfect? Cold butter, cut small, works the best. Warm hands melt it too fast (I run my hands under cold water first sometimes).
Let the cake sit before cutting. I know, patience is a virtue and all that. But if you cut too soon, you’ll just have gooey bits everywhere—unless that’s the plan.
If your blueberries sink (it happens, especially with frozen), just toss them with a pinch of flour before adding to the batter. Not magic, but it works.
Storing leftovers? Fridge is your friend, covered tightly. Or wrap well and freeze slices. A bit of microwave brings it right back to life (almost like day one). And you know what? Cream cheese crumb cake freezes beautifully; just let it cool first.
Variations and Substitutions
Life’s too short for strict recipes, right? If you’re out of blueberries, raspberries work. Even little bits of apple or stone fruit like peaches—oh, so good. Sometimes I use half whole wheat flour for a nutty flavor. But don’t get wild and swap the whole thing or it dries out.
Lactose issues? Use a dairy-free cream cheese, or swap in thick Greek yogurt (a bit tangy, but actually good). I’ve even sprinkled chopped nuts into the crumb, and the crunch is wild.
Not got all the stuff for crumb topping? Plain sugar and a pinch of cinnamon gives a pretty great crispy finish.
And hey, if you are into fruit bakes, browse some of these fruit cheesecake recipe ideas for more flavor mashups.
Serving Suggestions
- Warm it up and drop a scoop of vanilla ice cream on top. No regrets.
- Cold from the fridge is actually amazing—great with hot coffee.
- Dress it up: dust with powdered sugar for a “bakery” look.
- Leftovers? Serve as a fancy brunch dessert right next to scrambled eggs.
Common Questions
Can I use frozen blueberries?
Absolutely. There’s no need to thaw—just toss in a bit of flour to avoid purple streaks.
Does it need to be refrigerated?
Yep, if you want it to last more than 24 hours. It’s got cream cheese, so pop leftovers in the fridge.
Can you freeze this cake?
Oh for sure. Wrap pieces tight and it’ll keep for a couple months. Just thaw in the fridge.
Can I make it gluten-free?
Try a 1:1 gluten free blend. Texture might change a little, but honestly, it’s still tasty.
What if I don’t have brown sugar for the crumb?
Regular sugar works in a pinch. Add a shake of cinnamon for warmth.
Your Next Mouthwatering Bake Awaits
Alright, so here’s the truth—this Blueberry Cream Cheese Crumb Cake checks all the right boxes if you want something comforting, sweet, but not too sugary. Even kitchen-newbies can handle it. Try your hand at this, and you’ll start inventing your own twists before you know it. Feel free to compare with recipes like Blueberry Cheese Crumb Cake and this Mini cinnamon roll cheesecakes for more ideas and inspiration. Who knows, it might just become your “famous” family cake. Now, what are you waiting for?
Blueberry Cream Cheese Crumb Cake
- Total Time: 60 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A cozy and sweet cake that’s simple to make, featuring a crunchy crumb topping and juicy blueberry swirls.
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar, divided
- 1/3 cup brown sugar, for crumb topping
- 1/2 cup unsalted butter, room temperature
- 8 oz plain cream cheese, soft
- 2 large eggs
- 1.5 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup blueberries, fresh or frozen
- 1 tsp lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a square pan with parchment or grease it.
- To make the crumb topping, mix together the flour, brown sugar, and cold butter until crumbly.
- Cream the butter, white sugar, and cream cheese together until fluffy.
- Add the eggs and mix in the flour, baking powder, salt, and vanilla.
- Fold in the blueberries gently.
- Spread the batter into the pan, dollop with cream cheese filling if desired, and swirl.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes or until golden and a knife inserted comes out clean.
- Let the cake cool completely before slicing.
Notes
Letting the cake sit a night in the fridge makes slicing easier. For a nuttier flavor, try substituting half the flour with whole wheat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg